I worked back before they had installed microwave ovens, so the person in charge of coordinating the production rate had to be a good judge of the sales rate, the abilities of the grill team etc. We usually tried to time things so that we had the most food ready for lunch rush, and then let it tail off so that we didn't waste a huge amount. McDonalds had all sorts of little charts that averaged sales rates per hour, item rates within that hour etc, but a good employee running the "bin" was far better than someone who just used the charts.
